C-Kitchen

Food Service Consulting & Design
Partial Benefits Analysis
(Based on an average cost of $4000 - $6000 after a $2000 rebate.)

A) Kitchen design plan required by most heath departments. Estimated value: $2,000

B) Kitchen equipment electrical, plumbing, and ventilation plans required for construction and building departments. (This cost can potentially be far more if prepared by an engineer.) Estimated value: $2,000

C) Implementation of sanitary and health codes required by Health Department and subsequent health inspectors. This will also reduce the possibility of food poisoning. Estimated value: $1,000

D) Utility and rubbish reduction as part of the equipment selection. Targeted areas include refrigeration, ventilation, dishwashing and cooking. Minimum estimated yearly savings: $7,000

E) Menu vs. equipment review with value engineering of equipment choices and requirements. This review will remove equipment that is not absolutely required to produce desired results. Brand selection is included in this review. So for instance, we would weigh the benefits of a combi-steamer -- which would produce larger (and more succulent) yields and would reduce cleaning time (with its self-cleaning mode) --versus a standard convection oven with a substantially reduced up-front cost. Estimated savings are difficult to predict but could easily exceed 15% of the overall project.

F) Labor savings as part of the design. Situating work areas for a faster and smoother work flow. Also includes review of potential savings through automations and workers comfort. Many operators will realize substantial savings in this area.

G) Space efficiencies as part of the design. Utilizing available space effectively can result in more room for customer seating and a comfortable work environment that leads to an efficient pace of operation. Many operators will realize a more profitable operation.

H) Construction fit-out costs are substantially reduced by designing around existing field conditions and utilities. Estimated savings:
$5000 - $15,000

Of course, there are many other advantages to utilizing the services of a qualified food service design consultant that are not quantifiable. For instance advice on the quality of one brand over the other or overall operational issues.

A) Kitchen design plan required by most heath departments.	Estimated value: $2,000
B) Kitchen equipment electrical, plumbing, and ventilation plans required for construction and building departments. (This cost can potentially be far more if prepared by an engineer.)	Estimated value: $2,000
C) Implementation of sanitary and health codes required by Health Department and subsequent health inspectors. This will also reduce the possibility of food poisoning.	Estimated value: $1,000
D) Utility and rubbish reduction as part of the equipment selection. Targeted areas include refrigeration, ventilation, dishwashing and cooking.	Minimum estimated yearly savings: $7,000
E) Menu vs. equipment review with value engineering of equipment choices and requirements. This review will remove equipment that is not absolutely required to produce desired results. Brand selection is included in this review. So for instance, we would weigh the benefits of a combi-steamer -- which would produce larger (and more succulent) yields and would reduce cleaning time (with its self-cleaning mode) --versus a standard convection oven with a substantially reduced up-front cost.	Estimated savings are difficult to predict but could easily exceed 15% of the overall project.
F) Labor savings as part of the design. Situating work areas for a faster and smoother work flow. Also includes review of potential savings through automations and workers comfort.	Many operators will realize substantial savings in this area.
G) Space efficiencies as part of the design. Utilizing available space effectively can result in more room for customer seating and a comfortable work environment that leads to an efficient pace of operation.	Many operators will realize a more profitable operation.
H) Construction fit-out costs are substantially reduced by designing around existing field conditions and utilities.	Estimated savings: $5000 - $15,000
Of course, there are many other advantages to utilizing the services of a qualified food service design consultant that are not quantifiable. For instance advice on the quality of one brand over the other or overall operational issues.